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Published October 15, 2020. This post may contain affiliate links. Please read my disclosure policy.
This incredibly delicious queso fundido recipe is jam-packed with chorizo and homemade pico de gallo for the perfect appetizer snack.
During the football season, I’m always making tasty grazing foods that I can eat all day long on a weekend day. If you’re anything like me, then definitely check out my Ham and Cheese Slider and Buffalo Wings.
Queso fundido translates from Spanish to English as, “melted cheese,” and essentially that’s all it is, except for when you bring the word fundido into the mix. Most of the time you’ll hear queso dip, however when it turns into queso fundido, it usually means other things are mixed in. Here are some things you can put in it:
What Kind of Cheese to Use
Some of these cheeses can be hard to find, so you can use any one of them or a combination. Here are some great ones to use:
- Monterey Jack
How to Make It
Follow these really simple instructions for how to make this amazing queso fundido recipe:
- Start off this recipe by making a simple pico de gallo, consisting of small diced tomatoes, serrano peppers, onions, cilantro, lime juice, and salt and pepper, and mix it together.
- To make the cooking process easy, shred the cheese and set it aside.
- Next, add some oil to a frying pan and cook the loose chorizo sausage until it is completely cooked through
- Transfer the cooked chorizo to an oven-safe souffle or casserole dish and layer on as followed: cooked chorizo, pico de gallo, and shredded cheese, and then repeat. Be sure to set aside a little bit of chorizo and pico de gallo to garnish with at the end.
- Bake the souffle dish in the oven until the cheese is completely melted and browned around the edges.
What to Serve It With
There are quite a few things you can serve queso alongside, as well as things to dip into it. Here are some of my favorite things to serve as dippers:
- Pita bread
- Corn Tortilla Chips
- Flour Tortillas
Make-Ahead and Storage
Make-Ahead: This should be eaten as soon as it comes out of the oven, but you can make it up to 1 hour ahead of time and just keep it warm in the oven at low temperatures.
How to Store: Keep covered in the refrigerator for up to 3 days.
How to Reheat: Place in the oven uncovered at 350° for 5-10 minutes or just until melted.
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Homemade Queso Fundido Recipe
- 4 seeded and medium diced tomatoes
- 2 seeded and small diced serrano peppers
- ½ peeled and small diced yellow onion
- juice of 1 lime
- 2 tablespoons roughly chopped fresh cilantro
- 2 tablespoons olive oil
- 1 pound loose chorizo sausage
- ½ pound shredded chihuahua cheese
- ½ pound shredded Oaxaca cheese
- sliced green onions
- sea salt and pepper to taste
- Preheat the oven to 350°.
- In a medium-size bowl mix together the tomatoes, peppers, onions, cilantro, lime juice, salt, and pepper until combined and set aside.
- Next, add the olive oil to a medium-size frying pan over medium-high heat and cook the sausage until it’s cooked throughout.
- To assemble, Layer on as followed into a souffle or small casserole dish: cooked chorizo, salsa, and cheese. Repeat 1 more time reserving a little bit of the cooked sausage and salsa.
- Bake in the oven at 350° for 15 minutes or until the cheese is completely melted and browned around the outside edges.
- Serve with assorted dippers and top off with the remaining chorizo and salsa.
- Make-Ahead: This should be eaten as soon as it comes out of the oven, but you can make it up to 1 hour ahead of time and just keep it warm in the oven at low temperatures.
- How to Store: Keep covered in the refrigerator for up to 3 days.
- How to Reheat: Place in the oven uncovered at 350° for 5-10 minutes or just until melted.
Made this for Canadian Thanksgiving as an appetizer. Did not have the sausage so I used hamburger meat. It has now gone on my Xmas 2022 list and I will make sure to have the chorizo. It was devoured in no time. The kids (all grown ups) loved it. 🌹
I loved the flavors of this dish very much, especially the pico di gallo. I found the queso to be far too thick, however. I would love it to be more saucy.
Your recipes are great. I am from Argentina and we eat queso fundido specially when we prepare barbecues. The cheese we use for that is provoletta
Thank you chef!